Cheese & spinach pasties

Teach your kids some pastry skills – and provide a lunchbox filler – with this recipe from CBeebies ‘i can cook’

Prep:15 mins Cook:20 mins

Easy

Nutrition per serving

Calories108

Carbohydrate10

Fat7

Fiber1

Protein2

Saturated Fat2

Sodium0.3

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Ingredients

50g frozen spinach, defrosted and chopped

2 tsp parmesan (or vegetarian alternative)

4 tsp grated mature cheddar

pinch ground nutmeg

flour, for dusting

200g shortcrust pastry, at room temperature

Tip

Before you startWash your hands, tie back long hair
and put on an apron.EquipmentBaking tray, baking parchment,
kitchen paper, mixing bowl, flour
dredger, rolling pin, round biscuit
cutter (about 10cm), pastry brush,
teaspoon and fork.For parentsMake sure the pastry is at room
temperature, so that it moves more
easily with gentle pressure from the
rolling pin.
Keep an eye on how much flour is
used.
If your young cook stands square to the
tabletop, they can get their weight over
the pastry.
Filling and folding the pasties means
making an island of mixture in the middle,
using water around the edge, and matching
the edges together. Push the edges
together with big thumb stamps. Fork holes to release the steam.

Method

Heat oven to 200C/180C fan/gas 6. Line
the baking tray with baking parchment.
Put the spinach onto pieces of kitchen
paper. Pat flat to remove any water, then
put in the bowl. Add the cheeses and
nutmeg, stir together and set aside.

Using a flour dredger, sprinkle some
flour on the work surface. Roll out the
pastry to a long rectangle (step 1). Using the
biscuit cutter, cut out 6 circles (step 2). Brush
the edges with water (step 3), then spoon the
spinach mixture into the middle of each.
Fold the edges together and squeeze
them. Brush the tops with more water
and make holes with a fork (step 4). Bake
for 15-20 mins until golden, then enjoy
warm or leave to cool completely and
pack into lunchboxes.